Step 1: Prepare the Dried Chilies. Start by removing the stems and seeds from the dried guajillo, ancho, and pasilla chilies. Heat a skillet over medium heat and toast the chilies for 1-2 minutes until they become fragrant and slightly puffed.

Step 2: Soak the Chilies. Next, soak the toasted chilies in hot water for 15-20 minutes. This process will soften them and prepare them for blending.

Step 3: Blend the Sauce. In a blender, combine the soaked chilies, garlic, chopped onion, ground spices, apple cider vinegar, tomato paste, beef broth, and water. Blend until you achieve a smooth consistency, about 1-2 minutes.

Step 4: Prepare the Beef. Cut the beef chuck roast into large chunks, ensuring they are about 2-3 inches in size. Place the beef directly into your Crock Pot.

Step 5: Add the Chili Sauce. Pour the freshly blended chili sauce over the beef chunks, making sure they are completely covered, and toss in a bay leaf.

Step 6: Slow Cook the Beef. Set the Crock Pot to cook on low for 8 hours or high for 4 hours until the beef is tender enough to shred.

Step 7: Shred the Beef. Once the cooking time is complete, carefully remove the beef from the Crock Pot and place it on a cutting board. Shred the beef using two forks.

Step 8: Warm the Tortillas. Heat a griddle over medium heat and warm the small corn tortillas for 1-2 minutes on each side until slightly crispy.

Step 9: Assemble the Tacos. To assemble your tacos, place shredded beef on each tortilla and top with cilantro, diced onion, and a squeeze of lime juice.

Step 10: Serve with Consommé. Serve the assembled tacos with a bowl of the remaining cooking liquid from the Crock Pot as a dipping sauce.